Peach Potato Dumplings

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 10
• 8 potatoes, peeled and cubed
• 1 egg
• 5 cups all-purpose flour
• 10 firm ripe peaches
• 1 cup brown sugar
• 1/2 cup butter, melted
• 1 cup heavy cream

Recipe

• 1 cook potatoes over medium heat until tender.
• 2 drain, then put through ricer or mash.
• 3 place the riced potatoes onto a large clean work surface.
• 4 crack the egg over the top.
• 5 start to gradually add the flour and work in by hand making a nice stiff dough.
• 6 you may not need all the flour or may need to add a little more it takes a while to work flour inches.
• 7 let the dough rest for a minute before rolling.
• 8 take half the dough and roll the dough out to 1/4 inch thickness on a lightly floured surface.
• 9 cut the dough into 8x8 inch squares- larger or smaller depending on the size of your peaches.
• 10 repeat the same with the other half of dough.
• 11 wrap each peach in a square of dough.
• 12 make sure all the seams are sealed by pinching them.
• 13 bring a large pot of water to a boil.
• 14 place the peach dumplings into the water 3 to 4 peaches per pot.
• 15 boil for 20 minutes, stir after 10 for even cooking.
• 16 remove from water using tongs or a large slotted spoon.
• 17 melt butter and brown sugar.
• 18 to serve, place a peach dumpling onto a plate, and cut it up.
• 19 remove the pit, and sprinkle with melted butter, sugar and pour on some cream.
• 20 enjoy.
• 21 note: these can be frozen whole.
• 22 to reheat cut up remove the pit saute in butter.
• 23 taste even better than the first time.